Fried Shredded Wheat Recipe

Intent on giving her family a hearty breakfast during the depression, my mother-in-law came up with this simple recipe. With it's great flavor, this unique breakfast survived the generations and is now a favorite meal for my family.

Ingredients

Directions

Soak cereal in milk for 5 minutes on each side. Remove with a slotted spoon; drain slightly. Fry in a large skillet until brown on both sides, pressing down while frying. Serve with syrup.Yield: 4 servings.

Originally published as Fried Shredded Wheat in Cookin' Up Country Breakfasts Cookbook
1994, p83

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"My mother-in-law still makes it and did back in the day for my husband and his siblings. She would soak in milk, slightly drain, fry in butter, salt and pepper but serves it with two sunny side up eggs and my husband breaks the yokes over the shredded wheat and eats it very fast because he says he doesn't want it to get cold. He loves it to this day. Will have to try to serve it to him with the maple syrup instead. I never heard of it before marrying my husband. He is 60 years old."

"My mom made this for me in the 1950's. But we ran some hot water over the biscut and then fried it in butter. Then served it with milk and sugar. I still make it as a sunday morning treat. Must be a 1930's thing."

"It didn't work for us. Granted, my pans are a little old, but I sprayed them and then added the oil. The biscuits stuck terribly and fell apart. Also, soaking them that long, I had to be careful how I transported them to the pan because they were wanting to crumble. Maybe I'm just a bad cook! The children were unimpressed with my results."

"I have told people about this for years. It was a comfort food of my childhood! I don't soak it quite as long - I like it a bit crunchy. Sometimes, I slice strawberries and mash them. Sometimes, I like salt and pepper - sometimes, syrup. No one else has every heard of it."